Mediterranean bluefin tuna is in season between mid June and mid August. This is a lovely way to cook it from ” River Cafe Cook Book Two”. It should be served hot with a wedge of lemon and a sauce.
Ingredients
- 6 x 200-225 g slices bluefin tuna about 1.5 cm thick
- 3 plump garlic cloves peeled and finely chopped
- 1 bunch fresh green fennel herb
- 1 tsp fennel seeds ground in a mortar
- 2 small dried chillies crumbled
- sea salt and black pepper
- 200 ml white wine
- 100 ml olive oil
- 4 lemons
Servings:
Instructions
- Place the tuna steaks on a board. Rub half the garlic into the fish, along with half the chopped fennel, fennel seeds, chilli and salt and pepper. Turn over and repeat on the other side.
- Place the steaks side by side in a large flat container. Pour in the white wine, olive oil and the juice of 1 lemon. Cover and leave to marinate in a cool place for at least one hour.
- Preheat a griddle or barbecue to very hot and sear the tuna for only a minute on each side.
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